Best 2 Chef Johns Nashville Hot Chicken Recipes
**Nashville hot chicken**, a dish that originated in Nashville, Tennessee, has gained immense popularity in recent years for its unique blend of heat and flavor. This delectable dish consists of succulent pieces of chicken, meticulously coated in a fiery spice mixture and deep-fried to perfection. The result is a crispy, golden brown exterior that yields to a tender and juicy interior, infused with a symphony of bold spices. Nashville hot chicken is typically served with a side of pickles and white bread, providing a delightful contrast to the heat of the chicken.
This article presents a collection of carefully curated recipes that guide you through the process of creating this iconic dish at home. From the initial preparation of the chicken to the creation of the tantalizing spice blend and the perfect frying technique, each step is explained in detail to ensure your Nashville hot chicken turns out just right. Additionally, the article includes recipes for classic sides such as pickles and coleslaw, as well as a variety of dipping sauces to complement the heat of the chicken. Whether you're a seasoned cook or just starting your culinary journey, this article has everything you need to master the art of Nashville hot chicken and impress your friends and family with this unforgettable dish.
NASHVILLE HOT CHICKEN
Provided by Food Network
Time P1DT1h
Yield 3 to 4 servings
Number Of Ingredients 13
Steps:
- For the chicken: Pour enough buttermilk over the chicken pieces to cover them and place in refrigerator at least 24 hours.
- Preheat a Dutch oven filled three-quarters of the way with peanut oil to 275 degrees F.
- Drain chicken in a colander, then coat chicken in enough seasoned flour to coat.
- Gently drop chicken into oil and cook until internal temperature reaches 165 degrees F, roughly 18 minutes. Set aside.
- For the sauce: Meanwhile, combine the canola oil, bacon fat, cayenne powders, sugar, pickle juice, paprika, garlic powder and chili powder together in a bowl and whisk until smooth. Gently pour 1 cup of the mixture over fried chicken and toss in a bowl, making sure to completely coat chicken (watch your eyes, this stuff is no joke!). (Save remaining sauce for another use.)
- Remove from bowl and enjoy!
NASHVILLE HOT CHICKEN
Provided by Eric Greenspan
Categories main-dish
Time 1h15m
Yield 6 servings
Number Of Ingredients 28
Steps:
- For the chicken: Pour the buttermilk and hot sauce over the chicken in a shallow dish. Let sit for 15 minutes.
- Preheat a deep-fryer or a large Dutch oven filled with 3 inches oil to 325 degrees F. Line a sheet tray with a wire rack.
- For the chile oil: Add the oil, chiles, chili powder, smoked paprika, cayenne and crushed red pepper to a medium saucepan and place over medium heat. Allow the oil to come to a simmer, then turn off the heat and let the chiles steep in the oil for 5 minutes. Strain and let cool.
- For the shake: Add the brown sugar, cayenne pepper, cinnamon, chili powder, smoked paprika, white pepper and salt to a bowl. Stir to combine and set aside until later.
- For the dredge: Add the flour, pepper, smoked paprika, celery salt, kosher salt, garlic powder, onion powder and thyme to a very large bowl or shallow dish. Add the marinated chicken pieces, one by one, and pat the dredge onto the chicken, creating little crackles in the chicken piece.
- Shake off any excess dredge and add the chicken to the fryer. Fry in batches, turning occasionally, until just slightly golden and it has an internal temperature of 165 degrees F, 3 to 5 minutes. Remove from the oil and let rest on the wire rack until just cool to touch. Add back to the fryer and double-fry until super golden brown, about 3 minutes. Drain again on the wire rack.
- Dip the fried chicken in the chile oil and add to a shallow dish. Dust each piece with the shake thoroughly until no oil is apparent on both sides.
- To serve: Split the Hawaiian rolls in half. Put a tender between each roll, then top with the sliced onion and a pickle chip or two.
Tips:
- To achieve the perfect level of spiciness, carefully adjust the amount of cayenne pepper used in the coating. Start with a small quantity and gradually increase it to suit your preferred heat level. - To ensure even cooking, use a large skillet or Dutch oven that can accommodate the chicken pieces comfortably without overcrowding. - Maintain a consistent oil temperature throughout the frying process. Use a thermometer to monitor the temperature and adjust the heat accordingly. The ideal temperature range is between 325°F (163°C) and 350°F (177°C). - Be patient during the frying process. Avoid moving the chicken pieces excessively as this can disrupt the formation of the crispy coating. Allow them to cook undisturbed for the specified time to achieve maximum crispiness. - For an extra layer of flavor and heat, consider adding a dollop of Nashville hot chicken sauce to each serving. You can also serve the chicken with your preferred dipping sauce, such as ranch dressing or blue cheese dressing.Conclusion:
Chef John's Nashville hot chicken recipe offers a delectable blend of flavors and textures. The combination of the spicy, crispy coating and tender, juicy chicken creates an unforgettable culinary experience. Whether you're a fan of spicy food or simply seeking a unique and flavorful chicken dish, this recipe is sure to satisfy. Remember to adjust the heat level according to your preference and follow the tips mentioned above to achieve the best results. Serve the chicken with your favorite sides and enjoy a taste of Nashville's iconic hot chicken right in your own kitchen.
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